Apples are SO good right now. Am I right or am I right? I can’t get enough. And this past weekend I wanted to make a special dessert for a family get-together and of course, wanted to include apples. But I didn’t necessarily want to bake something. Enter the Apple Snickers Trifle. You might have seen a version of this recipe on Pinterest called an Apple & Snickers Salad, made with a pudding/Cool Whip mixture. But first, the name had to go. Salad? It just felt wrong. I mean salads have vegetables and croutons and definitely don’t involve Snickers in any way. Apples maybe but Snickers…no.

Second, I put it in a trifle dish and layered the ingredients instead of just throwing it in a bowl. I think it definitely looks prettier, don’t you? Much better for presentation!

I will warn you: this stuff is good. It seemed a little odd to me at first to mix apples with Snickers but it totally makes sense: it’s like a caramel apple with some chocolate thrown in. Yum! It is VERY rich and decadent and a nice change of pace from apple cake or apple cookies (not that those are bad…they rock as well).

10 Regular-Size Snickers, chopped (I froze mine unwrapped in a large plastic Ziploc bag and took the flat side of a meat mallot to them…worked like a charm)

Caramel Sauce

Instructions

In the bowl of an electric mixer, beat the cream cheese until smooth. On low speed, gradually beat in the powdered sugar and then the vanilla. Fold in the Cool Whip.

Stir in the chopped apples, reserving a few for garnish. Stir in 1½ c. of the crushed Snickers. Spoon ⅓ of the mixture into a trifle dish. Sprinkle half of the remaining Snickers onto the mixture. You can also drizzle with caramel sauce, which is what I did, but I thought it was a little too sweet and not necessary and wouldn’t do it again. Spoon another ⅓ of the mixture into the trifle dish and the remaining half of the Snickers (save a ½ c. or so for garnish). Spoon the remaining mixture into the trifle dish and garnish with chopped apples, Snickers and caramel sauce. Chill in refrigerator until ready to serve (it will probably get a bit runny the next day so I highly recommend making and serving it the same day).